11/2 inch to 2 inch thick dry aged Kansas City Strip
Tablespoon of green Madagascar peppercorns
salt and pepper
¼ cup Cognac
1 cup of veal stock
½ cup of heavy cream
olive oil to coat pan
Season your steak with salt and pepper. Get your pan very hot and add a touch of olive oil so the steak won’t stick. Pan seer your steak on both sides. Take the steak out and put it in another pan to finish in the oven at 350 degrees. Take the pan that the steak was seared in and deglaze with the cognac, add your veal stock and a tablespoon of the green peppercorns, reduce and add cream to thicken, little by little. When your steak is done to your liking, take it out and drizzle with your sauce. We serve with pommes frites and a salad of mixed field greens.